Ingredients

The following ingredients have 24 Servings
  • 2 sheet puff pastry
  • 4 tsp caster sugar
  • 4 tbs cornflour
  • 4 tbs custard powder
  • 4 cups milk
  • 8 egg yolks
  • 1 1/2 cups caster sugar
  • 1 tsp vanilla extract

Instruction

  • Preheat oven to 180° fan-forced. Spray 2 x 12-cup muffin pans with cooking spray and set aside.
  • Cut one pastry sheet in half and sprinkle with 2 tsp of caster sugar. Place other half on top of the sugar and roll from the short edge into a log. Slice the log into 12 even rounds. Place rounds cut side up and use a rolling pin to roll flat to fit into the muffin tin holes. Repeat with second pastry sheet until both of the tins are filled with pastry. Refrigerate while making custard.
  • In a large saucepan, place cornflour, custard powder, milk and egg yolks and whisk until well combined. Place over a medium heat, continually whisking until the custard begins  to thicken. Add the sugar and whisk well until dissolved. Remove from heat and whisk in vanilla extract.
  • Spoon 2 tablespoons of custard in each pastry cup and tap the tray on the bench to even the filling.
  • Bake for 20 minutes or until pastries are slightly browned and crisp. Cool on a wire rack to retain crispness.